Ingredients
- 3- 4 pound chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp canola oil
- 6 tbsp unsalted butter
- 1 1 ounce packet au jus gravy mix
- 1 1 ounce packet dry ranch dressing and seasoning mix
- 6-8 pepperoncini's plus 1/4 cup pepperoncini juice, if desired for an extra kick
Method
- Salt and pepper the roast on both sides.
- Heat the oil in a heavy pan over high heat and sear the roast on all sides, 2 minutes each.
- If adding carrots or potatoes place those in the crock pot first. Place the pot roast with any cooking juices in to the crockpot.
- Sprinkle over the packet of au jus gravy, ranch seasoning. Add in 6- 8 pepperoncini's (plus juice if using) and place the butter on top of the chuck roast.
- Cover and cook on low 7-8 hours or high for 4 hours.
- When the meat is finished cooking, shred the beef and serve over mashed potatoes or on sandwiches.
Nutrition
Notes
Add more or less pepperoncini's depending on your heat tolerance. If you add to many it will make the meat and veggies spicy. If you don't like a lot of heat add 6 pepperoncini's; I find that's perfect enough to give it flavor, but not overpowering. But, if you like it spicy feel free to add more! Only add the pepperoncini's, not the juice.